Roast Fennel with Panfried Monkfish and Carrot and Pimento P recipe
ingredients
2 bulbs fennel, thinly sliced
6 cloves garlic, peeled
6 tbsp Puglian olive oil
salt and freshly ground black pepper
250 g carrots, peeled and quartered
1/4 cup (25 g) 1 oz Marcona or blanched almonds, lightly toasted
2 handfuls fresh basil leaves
1 tbsp ricotta cheese
1 tbsp lemon juice
40 g pimentoes in oil, drained and chopped
4 monkfish or other firm texture fish fillets
40 g bag fresh rocket leaves
6 cloves garlic, peeled
6 tbsp Puglian olive oil
salt and freshly ground black pepper
250 g carrots, peeled and quartered
1/4 cup (25 g) 1 oz Marcona or blanched almonds, lightly toasted
2 handfuls fresh basil leaves
1 tbsp ricotta cheese
1 tbsp lemon juice
40 g pimentoes in oil, drained and chopped
4 monkfish or other firm texture fish fillets
40 g bag fresh rocket leaves
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Arrange the fennel and garlic on a baking sheet lined with greaseproof paper and drizzle over 1-2 tbsps olive oil and 2-3 tbsps water. Season and bake in the preheated oven for 40 minutes, turning occasionally.
3. Place the carrots on a baking tray, drizzle over a tbsp of olive oil, season and place in the oven for 30 minutes until golden but still slightly firm. Allow to cool slightly.
4. Place the almonds in a blender and roughly chop. Add the carrots, basil leaves (reserving a few for garnish), ricotta, lemon juice, pimentoes, 3-4 tbsps olive oil and plenty of seasoning.
5. Blend until thoroughly mixed but still textured. Transfer to a bowl until required.
6. Brush the monkfish fillets with a little oil and season.
7. Place in a hot frying pan and cook on both sides until golden and sealed. Transfer to the oven and continue to cook for 5-6 minutes until cooked through.
2. Arrange the fennel and garlic on a baking sheet lined with greaseproof paper and drizzle over 1-2 tbsps olive oil and 2-3 tbsps water. Season and bake in the preheated oven for 40 minutes, turning occasionally.
3. Place the carrots on a baking tray, drizzle over a tbsp of olive oil, season and place in the oven for 30 minutes until golden but still slightly firm. Allow to cool slightly.
4. Place the almonds in a blender and roughly chop. Add the carrots, basil leaves (reserving a few for garnish), ricotta, lemon juice, pimentoes, 3-4 tbsps olive oil and plenty of seasoning.
5. Blend until thoroughly mixed but still textured. Transfer to a bowl until required.
6. Brush the monkfish fillets with a little oil and season.
7. Place in a hot frying pan and cook on both sides until golden and sealed. Transfer to the oven and continue to cook for 5-6 minutes until cooked through.
serving amount
serves 4
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